Photograph of the finished Gimbap chungmu

Korea · Cơm cuốn Chungmu ăn kèm mực

Gimbap chungmu

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Nori seaweed Nori seaweed 12 leaves
  • Photograph of Squid tubes Squid tubes 14.1 oz
  • Photograph of White radish White radish 11.3 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Cook the rice until it's soft, season with a little salt, then let it cool slightly.
  2. 2 The plain rice is rolled in half a sheet of seaweed into small, finger-sized rolls.
  3. 3 Boil the squid until just cooked, then slice it into rings. Don't boil it for too long, or it will become tough.
  4. 4 Cut the radishes into square pieces, toss with salt, and squeeze out the excess water.
  5. 5 Mix the squid and radish with Korean chili powder, garlic, fish sauce, and sesame oil, and serve separately next to the rice rolls.
Start cooking